Rice Soup with Zucchini and Feta
by Editorial Staff
Servings: 4
Cook: 25 mins
Ingredients
- for 1.5 liters of vegetable or meat broth:
- 1 onion
- 2-3 cloves of garlic
- 3 tablespoon olive oil
- 2 small young zucchini
- 1 red paprika
- 70 gr. long-grain rice
- 2 tablespoon tomato paste
- 1/2 teaspoon dry thyme
- 1 teaspoon hot paprika powder
- salt
- a bunch of greens if available (parsley, dill, green onions) /
- 100 g feta
- serving cream
Directions
- Wash and peel vegetables. Finely chop the onion and garlic. Cut the zucchini and paprika into strips.
- Heat the olive oil in a saucepan for the soup and fry the onion and garlic until transparent, then add the zucchini and a wig and simmer for 2-3 minutes while stirring, then add rice, pour in vegetable or meat broth, bring to a boil, add tomato paste to the soup, thyme and hot paprika powder. Season the soup with salt and cook for 20 minutes. At the end of cooking, add finely chopped herbs to the soup.
- Pour the prepared soup into bowls, sprinkle the soup with crumbled feta, add a spoonful of cream to each plate and serve.
Enjoy your meal!
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